Apple Ham And Smoked Gouda Rustic Tarts Recipe

Ingredients for Apple Ham And Smoked Gouda Rustic Tarts

• All Purpose Flour
• ¼ cup granulated sugar
• 1 teaspoon baking powder
• Fresh Ground Black Pepper
• 1 teaspoon salt
• 1 ½ cups (3 sticks) cold unsalted butter
• Smoked Gouda Cheese
• 2 large egg yolks
• ½ cup ice water, plus up to ¼ cup more
• Granny Smith Apples
• 2 tablespoons apple jelly
• 1 tablespoon lemon juice
• Dijon Style Mustard
• Smoked Ham
• 1 large egg
• 1 tablespoon water

How to Make Apple Ham And Smoked Gouda Rustic Tarts

1. **Make the Pastry:**
2. In a food processor, combine 2 ½ cups all-purpose flour, ¼ cup granulated sugar, 1 teaspoon baking powder, ¼ teaspoon black pepper, and 1 teaspoon salt. Pulse a few times to combine.
3. Add 1 ½ cups (3 sticks) cold unsalted butter, cut into small pieces. Pulse until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
4. Add 1 cup shredded smoked Gouda cheese. Pulse a few times to incorporate.
5. Add 2 large egg yolks. Pulse until just combined.
6. With the food processor running, gradually add ½ cup ice water, until the dough just comes together. If needed, add up to ¼ cup more ice water, 1 tablespoon at a time.
7. Turn the dough out onto a lightly floured surface and gently form it into a ball. Do not overwork.
8. Divide the dough into 6 equal portions. Wrap each portion tightly in plastic wrap and flatten into a 4-inch disk. Chill for at least 1 hour, or up to 2 days.
9. **Assemble & Bake the Tarts:**
10. Preheat oven to 375°F (190°C). Arrange oven racks in the upper-middle and lower-middle positions.
11. In a large bowl, combine 3 medium apples (about 2 cups thinly sliced), ¼ cup melted unsalted butter, 2 tablespoons apple jelly, and 1 tablespoon lemon juice. Toss gently to coat.
12. On a lightly floured surface, roll each chilled dough disk into a 9-10 inch circle (about ¼ inch thick).
13. Spread 1 ½ teaspoons Dijon mustard on each circle.
14. Overlap 2-3 slices of smoked ham (about 4 ounces total) in the center of each dough circle.
15. Arrange one-sixth of the apple mixture over the ham, leaving a 3-inch border uncovered.
16. Fold the dough edges over the apples, pleating loosely and leaving the center uncovered.
17. Carefully transfer the tarts to parchment-lined baking sheets.
18. In a small bowl, whisk together 1 large egg, 1 tablespoon water, and a pinch of salt.
19. Brush the egg wash over the edges of each tart.
20. Bake for 35-40 minutes, or until the crust is golden brown and the apples are tender.
21. Let cool slightly on a wire rack before serving warm.